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Newbie Makin' Bacon! - Page 2

post #21 of 25

after you get the smoke you like i would wrap it up and put it in the frig over night for 2 reasons........1st it (the smoke flavor) will bloom, and 2nd it will firm up and be easier to slice, some even put it in the freezer for 30 min or so.

post #22 of 25

Bacon is my favorite meal!


Good luck on the cheese and don't overdue it.


About 2 hours with light smoke should be good




No Creosote! A-Maze-N Smokers

post #23 of 25
Thread Starter 

Bacon was outstanding...I am pretty happy with the results for my first run at it.  I will definately be doing this again in the near future and can't wait to get another run at it now that i have the learnings from this go under my belt.


Todd - The AMNS was THE TRICK for cold smoking with the MES30.  I used the Hickory for both the bacon and the cheese and just a little under 2 hours for the cheese was perfect.   I sampled a bit of the different cheeses (of course) and i think that after they sit for awhile they will be perfect.


post #24 of 25

Glad it all came out good but where's the Qview???????????

post #25 of 25
Thread Starter 

I didn't get any pic's of it after i got it out of the smoker.  I was running around quite a bit with the kids and had to get it cut and packed sort of "on-the-fly" if you will.


Maybe i'll snap a few pics of it the next time i cook some up.  :)

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